Bavarian Pretzels

If you’ve never had a true Bavarian pretzel, you’re in for a treat with this recipe. This popular German snack will please everyone this summer! They’re not hard to make and something that even the kids will have fun helping to create. Lol, it’s okay if the pretzel ‘shape’ isn’t exact….it will still taste incredible!

A little crunchy on the outside and soft on the inside, these pretzels are the perfect savoury bite. Try dipping them in a warm cheese sauce or mustard…absolutely heaven for a gluten-free diet.

The best part about this recipe? We took a short cut for you all again! It’ll look awfully familiar to our pizza crust…and it is. You’ll be able to master two totally different foods with literally the same dough. The difference comes within the baking soda and egg bath. This is what makes pretzels unique and gives pretzels their “pretzel” malty taste.

Don’t worry though, these pretzels stay as gluten-free as ever! Did you know there’s gluten in beer? Most beers are created with either wheat or barley and thus are not safe for anyone on a gluten-free diet. The good news is that today there are quite a few different options for gluten-free beer.

We use gluten-free beer in our pretzel dough which doesn’t contain any wheat, barley or malt and still gives us the same end result. You can replace with water or even milk if you’re really not wanting to use beer. However, using beer (gluten-free) gives the end result closest to what we’re all wanting, craving and expect from a soft pretzel.

We promise, even if you’re not a beer drinker, you need to go and get a can to make this recipe. Try it- it’s just so good! If you do enjoy a good gluten-free beer every now and then, buy two cans. You’ll be sipping and dipping these pretzels in no time – just as our Bavarian friends do šŸ™‚

Lol, or maybe if you’re going to elevate the ‘playdoh’ projects today and let the kids help bake – you just might need the extra can of beer as reinforcements… Just kidding!

We promised you this pretzel recipe is easy and to prove it, we invited our kids into the kitchen to play. They’ll show you just how easy pretzel making really is…

You’ll start by making our CUT Pizza dough, and yes…don’t forget the garlic!

Then continue to add all your ingredients with the exceptions of the ingredients for the baking soda bath and egg wash.

You may want to pour the beer?!… then mix it up!

Once fully mixed, you’ll transfer the dough to the counter and continue to knead with your hands. Incorporate more flour if needed until the dough is easy to work with. You may need a bit more flour, but don’t over flour the counter or add to much in addition. You’ll get the feel for it! It will actually make life harder for rolling and shaping your pretzels if there’s too much flour.

Divide your dough into equal pieces and start rolling thick ‘worms’ as we told the kids. Look at how well they’re doing! Then follow the pictures for steps on how to finish your dough loop. Press the ends together with the bottom of the pretzel. If the twist in the middle is too hard, just follow the pics and keep things simple!

The main difference between our pizza crust and pretzels happen next. When making a pretzel taste like a pretzel, you’ll need to boil them in a baking soda bath first, brush with eggs/milk and then into the oven.

Bavarian Pretzels

Recipe by cutcookingCourse: In-betweens, treats


Prep Time


Baking Time



Traditional Bavarian pretzels, slightly crunchy on the outside and soft and chewy on the inside. Perfect for sharing and dipping in your favourite cheese sauce or mustard.


  • Pretzel Dough
  • 3 cups CUT flour

  • 1 cup room temp warm water (about 100Ā°F)

  • 2 1/2 tsp instant yeast

  • 1 egg

  • 2 tbsp honey

  • 1/4 cup olive oil

  • 1/2 tsp salt

  • 3 cloves garlic

  • Baking Soda Bath
  • 8 cups water

  • 1/3 cup + 1 tbsp baking soda

  • Egg Wash
  • 1 egg white

  • 1 tbsp milk

  • 1 tbsp kosher salt for sprinkling

  • Parchment paper for baking


  • Preheat oven to 425Ā°F
  • Combine the ‘Dough’ ingredients in electric mixer.
  • Stir dough with hook for approximately 4.5 minutes on medium speed.
  • Transfer dough to lightly floured surface and continue to knead with hands. Incorporate more flour if needed. Divide into 6 equal balls.
  • Roll each ball and make a ‘worm’. Loop ends around and over to create a pretzel shape. (See blog for pics) Press ends together.
  • Par-bake pretzels for 7 minutes on parchment lined baking sheet.
  • In large pot, get baking soda bath ready by combining 8 cups water and baking soda. Bring to a boil.
  • Boil par-baked pretzels per side about 45 seconds. Use a slotted spatula for transfering pretzels in and out of water and flipping.
  • Remove from water bath and place on the same parchment lined baking sheet.
  • Combine egg white and milk and beat well. Brush pretzels lightly with egg wash and sprinkle with kosher salt.
  • Bake for additional 8 minutes.
  • You did it! Homemade Bavarian pretzels…when life gives you salt, make pretzels.
    Stacey and Meg

Pour the left over beer and warm up a cheese sauce. It’s dipping time!